Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.

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  • Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.

  • Preheat an outdoor grill for medium-low heat, and lightly oil grate.

  • Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.

Nutrition Facts

498.2 calories; protein 18.7g 37% DV; carbohydrates 10.3g 3% DV; fat 43.3g 67% DV; cholesterol 53mg 18% DV; sodium 1227.8mg 49% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2009
We sliced it and served it in wraps with the sauce - delicious. I will make the sauce again for sure & use it with chicken or any other barbecued meat. Read More
(11)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/14/2009
We sliced it and served it in wraps with the sauce - delicious. I will make the sauce again for sure & use it with chicken or any other barbecued meat. Read More
(11)
Rating: 4 stars
07/19/2008
Easy and delicious!! Read More
(8)
Rating: 4 stars
07/07/2009
The lamb tasted great. The BBQ sauce recipe was about twice as much as was needed for the roast. I also found the BBQ sauce was too tart so I added about 1/2 cup of brown sugar. I cooked it med. rare (145deg) and it was perfect. I will make this again with the marinade but probably make a different BBQ sauce as it is not really appropriate to for the lamb. Read More
(6)
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Rating: 5 stars
05/03/2014
I used the same marinade but used a lamb steak instead. For the BBQ sauce I kept the recipe the same but tweaked it a little by adding about a tablespoon of honey and a few dashes of Worcestershire sauce. Very tasty. I served with polenta and sauted kale Read More